When the weather calls for you to eat outside, you answer. Make the most of alfresco dining with throw-together meals, dippy dinners and the best of the season’s goodies.
Marrow escape
Got a courgette glut on your hands? These courgette pancakes, inspired by Korean hobak buchim, will make a nice dent in your mountain. It’s also a double courgette whammy, cleverly using the liquid removed from the veggies to make the batter.
DINNER TONIGHT
Take a dip
When proper cooking just isn’t on the menu, ‘dippy dinners’ are a suppertime saviour. These miso pesto beans are quick, wholesome and full of store-cupboard staples. That bread’s begging to dive in.
SIP OF THE WEEK
Tequila time
Tequila has come a long way since its heady days as a throat-burning, end-of-the-night number. Ocho 8 is a single-estate tequila with such nuanced peppery layers that it's wasted anywhere but served simply over ice. Perfect for toasting National Tequila Day this Friday.
SHOPPING
Things we're buying this week
SHOPPING
Things we're buying this week
Waitrose communications officer and former chef Cameron Addison picks his favourite products of the week.
Super Fine 00 Grade Pasta Flour
“Growing up with an Italian mother meant that from a young age I had to learn how to roll out sheets of pasta for the weekend ravioli. This flour makes a difference.”
No.1 Sumatra Mandheling Ground Coffee
“For the last year, I have been hosting monthly coffee mornings and although the bakes change regularly, one thing has stayed the same, and that is the coffee I serve.”
Cooks' Ingredients Herby Fennel Sausage Crumb
“I am often quite unconventional when it comes to pizza topping, which is why I opt for this herby sausage crumb over pepperoni every single time.”
No.1 Nocellara Olives
“Summer is all about snacking in my book, and it doesn’t get better than enjoying a handful of delicious olives with some crisps and a nice cold wine in the evening sun.”
IN MY BASKET
Lime pickle is Mallika Basu’s instant meal upgrade
The writer, presenter and food-industry advisor uses this mouth-puckering pickle to add bold tang to her dishes – try it in her charred fennel & courgette with lime pickle dressing.
“Growing up in India, little pots of different pickles were always on the table. Lime pickle took pride of place. My London kitchen is never without a jar. It has a savoury, tangy quality with a medium, not overpowering heat, and instantly elevates the simplest of dishes. You can spoon it alongside dal and rice, slather it onto grilled fish, or line a good cheese toastie with it. I’ve even been known to enjoy it on crackers topped with Cheddar.”
Our summer double issue is here
Waitrose Food’s July/August issue is here: a jam-packed collection of showstopping recipes and inspiration to see you through sizzle season. Pick up a free copy, worth £5, with a My Waitrose card.
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